🥣 Creamy Potato and Bacon Soup
Ingredients
(Serves 4–6)
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6 slices bacon, chopped
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1 tbsp butter (optional, for richness)
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1 small onion, diced
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2 cloves garlic, minced
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4–5 medium potatoes, peeled and cubed
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4 cups chicken broth (or vegetable broth)
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1 cup milk or half-and-half
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½ cup heavy cream (optional, for extra creaminess)
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp thyme (optional)
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¼ cup sour cream (optional, for tanginess)
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Toppings: shredded cheddar cheese, chopped green onions, and extra bacon
Instructions
1. Cook the bacon
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In a large pot or Dutch oven, cook bacon over medium heat until crispy.
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Remove bacon with a slotted spoon and set aside, leaving 1–2 tbsp of bacon fat in the pot.
2. Sauté the aromatics
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Add onion (and butter if needed) to the pot. Sauté 3–4 minutes until soft.
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Add garlic and cook another 30 seconds.
3. Add potatoes and broth
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Stir in cubed potatoes and pour in chicken broth.
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Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are tender.
4. Blend (optional for creaminess)
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For a smoother texture, mash some of the potatoes with a spoon or use an immersion blender to blend part of the soup. Leave some chunks for heartiness.
5. Add milk and cream
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Stir in milk (and cream if using).
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Simmer on low heat for 5 minutes — do not boil after adding dairy.
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Season with salt, pepper, and thyme.
6. Finish and serve
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Stir in sour cream (if using) and half of the cooked bacon.
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Serve hot, topped with cheddar cheese, green onions, and the remaining crispy bacon.
💡 Tips
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Add a handful of corn or diced carrots for extra texture.
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Want it thicker? Stir in 1 tbsp of flour or instant mashed potatoes before adding milk.
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For a smoky twist, use smoked paprika or smoked bacon.
Would you like me to give you a loaded baked potato soup version next — thick, cheesy, and just like what you’d get at a steakhouse?
